The new century cookery book

2 gherkins, 3 red chillies, 6 Gorgona anchovies, 4 gill well-reduced bechamel (No. 202), 2 blanched mussels or sauce oysters, \ oz. butter, a pinch pepper, bread for toast. Cut some slices of bread about ( inch thick, toast it slightly, stamp out 8 to 10 rounds about 1^ inches in diameter ; hollow out the centre portion of each sufficiently to receive the puree named below. Cut the eggs into slices about 4 inch thick, take out the yolk and put in a mortar with 4 filleted anchovies, mussels, or oysters, and the butter ; pound till smooth, season with a pinch of pepper, add the bechamel sauce, mix well and rub through a fine sieve. Fill the hollow part of the rounds of toast with this, garnish the surface of each with little strips of truffles, gherkins, chillies, and anchovies. These will look best if put on in the form of lattice-work. Put the remainder of the savoury puree in a paper cornet or forcing bag with a fancy tube, decorate the edges artistically. Dish up on little glass dishes and serve. 73. Canapés à la Turbigo.—4 small rolls (farthing rolls), 10 prawns or 6 crayfish tails, 1 small head of celery, a feiv mixed pickles, a little aspic jelly, hard-boiled ivhites of eggs, 2 small truffles, a spoonful tomato juice, capers, and parsley, remoulade sauce (No. 285). K 2 Cut the prawns, celery, pickles, and truffles into small dice. Mix with a little remoulade sauce, which is a stiff mayonnaise sauce mixed with finely-chopped parsley, fennel, tarragon leaves, shallots, and prepared mustard ; add to this just sufficient tomato purée to colour it. Cut the rolls in halves, scoop out the crumb, fill with the mixture, cover the surface with a thin round piece of aspic jelly. Garnish with strips of hard-boiled whites of egg, capers, truffles and parsley ; serve on small dishes. 74. Tartines à la Baroda (Little Sandwiches, Baroda Style). — 3 oz. Patna rice, \ lb. cold chicken meat, 2 oz. butter (fresh), \ gill cream, 1 dessertspoonful mulligatawny paste, 1 dessertspoonful of chutney, 1 tablespoonful Allemande (No. 204) or bechamel (No. 202) sauce, | pint white chaud-froid sauce (No. 290), ^ teaspoonful curry powder, some aspic jelly, 6 slices of brown bread buttered. Cut up the chicken and put in a mortar together with the butter, mulligatawny paste, and chutney, pound well, and add Allemande or bechamel sauce. When quite finely pounded rub all through a sieve,, spread half the slices of brown bread thickly with a layer of this preparation ; if any is left over use it for garnish. Boil the rice, drain, dry, and mix with a little cream, and let cool. Cover the spread slices of bread with plain slices of buttered brown bread, press together, cut into fingers, half-moon or heart shapes. Heat up the chaud-froid sauce, mix it with sufficient curry powder to give it a greenish tint. When nearly cold mask the slices thus prepared, and when the sauce is set glaze them with a coating of half-set aspic. Dress the rice on small round silver dishes in the shape of pyramids ; dress the tartines neatly round each dish. Have ready some set aspic jelly, cut out diamond shapes and garnish the dishes with these, some sprigs of green salad, and some of the puree left over, which isbest done by means of a paper cornet or forcing-bag. Keep the dishes on the ice until required for serving.